Before I lose whatever credibility I have in the foodie world, let me state right off that I am not a big fan of lasagna. Why? Well two reasons. The first is psychological; I got food poisoning from lasagna when I was a teenager. The second reason is a matter of texture. I don’t like the fact that lasagna is usually distinct layers of different textures and flavors. Yes, I understand that this is the exact intent of lasagna; however, that is exactly why I don’t like it.
With most lasagnas you get a layer of rubbery noodles, a layer of beef heavy, aluminum tasting sauce, and a layer of hodgepodged cheese – repeated several times. It just doesn’t appeal to me. The only lasagna that I like is Stouffer’s. Why? Well instead of distinct layers, Stouffer’s tends to be blended all together – no distinct layers. Of course, this is why lasagna lovers typically stay away from this frozen delight.
Sometimes, Frozen IS Better
So mister fancy pants, how would you do it better? I’m so glad you asked. I can build a lasagna that both Stouffer’s lovers and haters will love. How? By cheating, of course.
As previously described, the major components to lasagna are noodles, meat, marinara sauce, herbs, and cheese. The trick is to keep the layers but still allow all of the flavors and textures to combine. If we were to remove the flat noodle and replace it with a cylindrical noodle, we still have body to build layers, but we also create pore space for the ingredients to intermingle. We can also let the cheese facilitate layer building. Lastly, let’s take out the bland beef and use flavorful pork instead. This my friend is how you build a better lasagna – by making baked ziti instead.
Baked Ziti
Ingredients:
- 1 pound ziti pasta
- 1 onion, chopped
- 1 pound breakfast or fresh sausage (May I recommend Jimmy Dean)
- 2 jars of your favorite marinara sauce (I would tell you to make your own, but I know you won’t)
- 8 ounces provolone cheese, sliced
- 1 1/2 cups sour cream
- 8 ounces mozzarella cheese, sliced
- handful of basil, chiffonade
- 1/2 cup Parmesan cheese
Directions:
- Bring a large pot of salted chicken stock (or water) to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
- In a large skillet, brown onion and sausage over medium heat. Add sauce, and simmer 15 minutes.
- Preheat the oven to 350 degrees F. Butter a 9×13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture.
- Top with basil and them grated Parmesan cheese
- Bake for 30 minutes in the preheated oven, or until cheeses are melted.
Lasagna Without the Layers!
There you have it. Try it out. I know you’re going to love it.
